In this study the influence of viscosity and chemical nature of dispersed phase, preparation conditions and storage temperature on the properties of nitrocellulose emulsions produced by gel emulsification (G) and direct mechanical emulsification (D) methods were examined. Chemical nature of dispersed phase had no effect on the drop size for both methods; however it had a significant effect on emulsion stability. Viscosity of dispersed phase did not considerably affect drop breakage process in route G, while strongly affected drop breakage in route D. Addition rate had no significant effect on the drop size produced by route D; while for route G high addition rate resulted in catastrophic phase inversion. The drop size produced by route D decreased dramatically by increasing stirring speed, whereas stirring speed had a minimal effect on the drop breakage process in route G. Finally, it was found that emulsion stability was greatly influenced by storage temperature.
Keywords: Direct mechanical emulsification; Gel emulsification; Nano-emulsion; Nitrocellulose.
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